Mushroom Satay (satay Het Hom) Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Presoaked Chinese mushrooms,
THE MARINADE
1 tsp: Finely chopped galangal,
1 tsp: Finely chopped lemon grass,
1 tsp: Kaffir lime leaf -, finely chopped
2: Coriander roots,
4 small: Garlic cloves, coarsely chopped
1/2 tsp: Curry powder,
1 tbsp: Light soy sauce,
2 tbsp: Sugar,
1 tsp: Powdered coriander seed,
1 tsp: Ground cumin,
1 tsp: Salt,
2 tbsp: Oil,
1/2 cup: Coconut milk,
THE PEANUT SAUCE
1 tbsp: Oil,
1 tbsp: Red curry paste,
1 cup: Coconut milk,
2 tbsp: Sugar,
1/4 tsp: Salt,
1 tbsp: Lemon juice,
3 tbsp: Ground roast peanuts,
Directions:
Taking each mushroom as a rough circle cut towards centre in a spiral
to make one long strip as if peeling an apple in one go. Set aside.
THE MARINADE: In a mortar pound together the galangal, lemon grass,
lime leaf, coriander roots and garlic to form a paste. Place this in
a mixing bowl and stir in all the other ingredients, mixing well.
Place all the mushroom strips in this marinade and leave for at least
30 minutes. PEANUT SAUCE: In a wok or frying pan/skillet, heat the
oil, add the curry paste and fry briefly until it blends with the
oil. Add the coconut milk, lower the heat and stir well until a rich
red colour appears. Add the remaining ingredients, stirring
constantly until a thick sauce is formed, and set aside. Take the
mushroom strips from the marinade and thread each one on to a satay
stick. Grill/broil until cooked through. Serve with the peanut sauce
and fresh cucumber pickle. Little triangles of toast may also be
served for those who wish to mop up more sauce.
Source from luhu.jp
to make one long strip as if peeling an apple in one go. Set aside.
THE MARINADE: In a mortar pound together the galangal, lemon grass,
lime leaf, coriander roots and garlic to form a paste. Place this in
a mixing bowl and stir in all the other ingredients, mixing well.
Place all the mushroom strips in this marinade and leave for at least
30 minutes. PEANUT SAUCE: In a wok or frying pan/skillet, heat the
oil, add the curry paste and fry briefly until it blends with the
oil. Add the coconut milk, lower the heat and stir well until a rich
red colour appears. Add the remaining ingredients, stirring
constantly until a thick sauce is formed, and set aside. Take the
mushroom strips from the marinade and thread each one on to a satay
stick. Grill/broil until cooked through. Serve with the peanut sauce
and fresh cucumber pickle. Little triangles of toast may also be
served for those who wish to mop up more sauce.
Source from luhu.jp